SINGAPORE - (THE NEW PAPER) The recently opened 5th Quarter brands itself as a "contemporary grill with a strong focus on meat curing".

But to me, it's an exciting place for interesting small plates.

Executive chef Drew Nocente from Australia has a menu that features cuts from all parts of an animal, with elements of smoking, curing and pickling.

So far, the food is not outrageous but I hope as the kitchen matures, we see and taste more risky choices.

I was also taken up with 5th Quarter's decor - it's red, dark and sexy. And the restaurant's location is brimming with vitality and colour.

All this really contributes to a great dining experience.

Salt 'N' Pepper Tripe

Pork tail

Beef tongue

Carabinero prawn

Lamb shoulder